Vegetable Carbonara with Peas

Instructions

1. Step 1

   On the cutting board, use the chef's knife to thinly slice the zucchini and mince the garlic; ensure the green pea is thawed if frozen.

   Cookware: Chef Knife, cutting board

2. Step 2

   Bring ample water to a vigorous boil in the large pot, then stir in 4 gr salt.

   Timer: 8 min (fixed)

   Ingredients used: 4 gr Salt

   Cookware: large pot — high heat

3. Step 3

   Cook the spaghetti in the boiling salted water until just tender with a slight firm bite, then measure and retain exactly 120 ml of the cooking water in the measuring cup before draining the pasta in the colander.

   Timer: 10 min (scalable)

   Ingredients used: 180 gr Spaghetti, 120 ml Water

   Cookware: colander, large pot — high heat, measuring cup

4. Step 4

   Heat the olive oil in the skillet over medium heat, then sauté the zucchini, green pea, and garlic for 6–7 minutes, stirring until the zucchini is tender and lightly golden and the garlic is fragrant.

   Timer: 7 min (fixed)

   Ingredients used: 1 gr Black Pepper, 2 clove Garlic, 150 gr Green Pea, 15 ml Olive Oil, 200 gr Zucchini

   Cookware: skillet — medium heat

5. Step 5

   In the mixing bowl, beat the egg and stir in the finely grated Parmesan cheese until smooth.

   Ingredients used: 2 piece Egg, 60 gr Parmesan Cheese

   Cookware: Box Grater, mixing bowl

6. Step 6

   Add the drained spaghetti and all 120 ml reserved water to the skillet and toss with the vegetables. Remove the skillet from direct heat, toss in the egg-and-cheese mixture, then return it to low heat and stir continuously for 2 minutes until the sauce is steaming throughout, thickened, and coating the strands without visible raw egg.

   Cookware: skillet — low heat

7. Step 7

   Taste the finished pasta in the skillet and stir in the remaining 1 gr salt and 1 gr black pepper, then serve immediately while creamy.

   Ingredients used: 1 gr Black Pepper, 1 gr Salt

   Cookware: skillet